Patent RU-2771325-C1 (RU)
Inventor: RAUCH EDUARD
IPC: A21C11/12
Filed: 2019-05-31
Granted: 2022-04-29
Abstract: FIELD: foodstuffs.SUBSTANCE: invention relates to a method for forming dough rings, and to a shaping apparatus for forming dough rings. Proposed is a method for forming rings of dough in the form of doughnuts, rings of choux pastry, cinnamon rings, and other ring blanks, wherein a mass portion of the dough blank (20) is positioned in the shaping apparatus (10) on a support (5) in the form of a conveyor belt (51) under a pressing apparatus (6), wherein the pressing apparatus (6) comprises a two-part centering ring (1), an extruding mandrel (2), a stamping ring (3) and a pressure punch (4), wherein the ring is formed in accordance with the following stages: at the first stage a) the centering ring (1) is applied to the support (5), wherein a mass portion of the dough blank (20) is enveloped by the centering ring (1) from the side and pressed using the pressure punch (4) in the direction from the support (5) to a basically cylindrical shape with a uniform thickness, and the mass of the mass portion of the dough blank (20) is preferably adjusted, wherein at the second stage b) a central hole (21) located in the centre is made in the dough blank (20) using the extruding mandrel (2), wherein the extruding mandrel (2) penetrates the mass portion of the dough blank (20) to a distance less than the thickness of the dough blank (20) pre-pressed at the first stage a), so that a thin core (22) of the mass portion of the dough blank (20) remains between the support (5) and the extruding mandrel (2), wherein at the third stage c) the core (22) is punched using the stamping ring (3), and wherein at the fourth stage d) the pressure punch (4) is raised above the mass portion of the dough blank (20) shaped as a ring, wherein the centering ring (1) is opened and/or raised above the support (5). Also proposed is a shaping apparatus (10) for shaping dough rings for the implementation of the above method, containing a support (5) in the form of a conveyor belt (51), whereon a mass portion of the dough blank (20) is laid, and a pressing apparatus located opposite the support (5), perpendicular to the support (5), located at a distance (6), wherein the pressing apparatus (6) comprises a pressure punch (4) configured to be moved in the direction of the support (5) with a reduction in the distance, wherein the pressure punch (4) comprises a recess (41), wherein the pressing apparatus (6) also comprises an extruding mandrel (2) for making a central hole in the mass portion of the dough blank (20), wherein the extruding mandrel (2) is located in the recess (41) of the pressure punch (4), configured to be moved in the direction of movement toward the pressure punch (4), wherein a stamping ring (3) is located between the pressure punch (4) and the extruding mandrel (2), located around the extruding mandrel (2), wherein the pressure punch (4), the extruding mandrel (2), and the stamping ring (3) move independently in the direction of the support (5), and wherein the pressing apparatus (6) comprises a two-part centering ring (1) for limiting the diameter of the shaped dough ring, forming a shaping ring for the outer contour of the mass portion of the dough blank (20).EFFECT: invention allows for high-quality processing and manufacture of dough rings, simultaneously reducing the waste or dough residues in the manufacture of rings, while solving problems associated with damage to the so-called dough skin resulting in fat or oil penetrating into the dough and deteriorating the quality and taste of dough during subsequent deep-frying of the rings.17 cl, 12 dwg